Culinary Arts (CFCULC)
This program prepares students for a position as a food production specialist in a hotel, restaurant, or institution, where sauteing, roasting, broiling, baking, vegetable preparation, producing soups and sauces, food storage, and sanitation will be among the skills they will use. The program also gives students a foundation for continued study toward an Associate in Applied Science in Culinary and Hospitality Management.
Eastern Michigan University, several BS degrees.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: www.wccnet.edu/curriculum/articulation/levelone/colleges.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Terri Herrera
Derek Anders Jr.
Requirements(Items marked in orange are available online.)
|CUL 100||Introduction to Food Service and Hospitality Industry||2|
|CUL 104||Baking Science||2|
|CUL 110||Sanitation and Hygiene *||2|
|CUL 114||Fundamentals of Baking||3|
|CUL 116||Fundamental Culinary Principles||3|
|CUL 118||Principles of Nutrition||3|
|CUL 120||Classical Kitchen Operations||3|
|CUL 121||Modern Kitchen Operations||3|
|CUL 145||Introduction to Dining Room Protocol||3|
|CUL 150||Food Service Management and Supervision||3|
|CUL 210||Advanced Kitchen Operations: Garde Manger **||3|
|CUL 224||Principles of Cost Control||3|
- Total Credits Required
*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 120, CUL 121.
**CUL 210 is offered in spring semesters only.
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What Students Say About Online Classes
“When I took an online class for the first time I was amazed at how organized it was. It was so easy to navigate and provided me with all the links and tools I needed to complete my course.”—Mary Beth H., 30